Sery dojrzewajace jako srodowisko rozwoju patogenow

• Autorzy: Berthold A. , Pluta A. , Dolinska M.

Warianty tytułu

EN

Ripened cheeses as pathogens growth environment

• Języki publikacji: PL

Abstrakty

PL

Celem artykułu jest omówienie możliwości rozwoju w serach podpuszczkowych dojrzewających drobnoustrojów patogennych, takich jak: Listeria monocytogenes, Escherichia coli, Salmonella sp. oraz Staphylococcus aureus. Przeanalizowano wpływ różnych czynników technologicznych wpływających na rozwój patogenów w serach. Dokonano przeglądu piśmiennictwa dotyczącego jakości mikrobiologicznej serów rynkowych. Przedstawiono przypadki zatruć pokarmowych -wywołanych spożyciem serów dojrze¬wających, zanieczyszczonych drobnoustrojami chorobotwórczymi.

EN

The aim of the study was to review the possibilities of growth in rennet cheeses pathogenic microorganisms, such as: Li¬steria monocytogenes, Escherichia coli, Salmonella sp. and Staphylococcus aureus. The influence of some factors on the growth of pathogenic bacteria was analysed. The review of the literature concerning the microbiological quality of mar¬ket cheeses was made. The cases of foodpisonings, caused by consumption of rennet cheeses, contaminated with pathogenic bacteria were shown.

• Wydawca: -
• Czasopismo: Postępy Techniki Przetwórstwa Spożywczego
• Rocznik: 2008
• Tom: 18
• Numer: 1
• Opis fizyczny: s.79-84,tab.,bibliogr.

Twórcy

autor

Berthold A.

• Szkola Glowna Gospodarstwa Wiejskiego, Warszawa

autor

Pluta A.

autor

Dolinska M.

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